Özcan, T. Et Al. 2021. Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.74, no.1 , 148-160.

Özcan, T., Ozdemir, T., & Avci, H. R., (2021). Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.74, no.1, 148-160.

Özcan, TÜLAY, Tugce Ozdemir, And Halil Riza Avci. "Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.74, no.1, 148-160, 2021

Özcan, TÜLAY Et Al. "Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.74, no.1, pp.148-160, 2021

Özcan, T. Ozdemir, T. And Avci, H. R. (2021) . "Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.74, no.1, pp.148-160.

@article{article, author={TÜLAY ÖZCAN Et Al. }, title={Survival ofLactobacillus caseiand functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2021, pages={148-160} }